Chicken Fried Steak Anyone can Make!

Chicken Fried Steak!

What You Need:

About 1 pound of your favorite meat. I know what you're thinking, "Chicken Fried Steak, hello?" However, I want you to try my recipe and some people don't do red meat. You can use boneless pork, boneless chicken, back strap, steak, cube steak...You can use practically any meat you think will be good breaded and fried--yes, even catfish, but I'm working on another lens for that recipe.

(The illustrations in this lens feature backstrap.)

Fiesta brand Uncle Chris' Gourmet Steak Seasoning
2 cups flour
Lawry's Garlic Salt
Pepper
2 eggs
3/4 cup of milk
Oil about 1 inch deep heated in a frying pan

If you chose anything but pre-tenderized cube steak, you will need to tenderize it. A hammer type meat tenderizer works best. Pound your meat until it is no more than 1/4 inch thick.

Sprinkle your tenderized meat with the Fiesta seasoning on both sides and rub it in. I must say I've used other seasonings but Fiesta Uncle Chris is the absolute best I've tried. It works for just about any meat you could pick for your Chicken Fried Steak.

Mix together your flour, a few dashes of Lawry's Garlic Salt, and a few dashes of ground black pepper. Try to use a large dish for this. I'm using the bottom of a large Tupperware (featured in the Amazon links below).

Separately, mix your eggs and milk to create a wet batter.

Dust your steak in the flour mix. Ensure both sides are coated evenly. Then dip the steak into the egg batter. Finally dip the meat back into the flour mix.

The secret to Restaurant style Chicken Fried Steak is:

Flour-Egg-Flour-Fry

After you've fried up your Chicken Fried Steaks, retain about 2 tbsp of the oil and scraps from frying. Discard remaining oil from your pan, as you will use the same pan to make your gravy.

Heat oil and 1 tbsp of butter.



Brown about 3 tbsp of flour left over from coating your Chicken Fried Steaks.



Whisk in about 1 1/2 cups of milk. As the mixture begins to simmer, reduce heat and continue to whisk. At this time you can begin to determine the gravy thickness. If it's too thin, add a bit more flour. If it's too thick, add a little milk. Salt and pepper to taste.